1/4 cup butter

1 cup finely diced onion

1 cup finely diced carrot

1 cup finely diced celery

1/3 cup all-purpose flour

2 quarts chicken broth

1/3 cup finely diced bell pepper

1 cup rice -- cooked

1 cup half and half -- heated

salt and white pepper -- to taste 1 cup or more finely diced chicken

Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally. Add flour, cook 5 minutes, stirring constantly. Do not brown. Gradually stir in broth until blended. Bring to a boil, cover and cook over low heat 5 minutes. Add bell pepper, rice and chicken and heat another five minutes. Sti rin warm half and half, heat but do not boil. Season to taste and serve.